Bejewelled festive torrone (Italian nougat)

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Put the almonds and pistachios on a large baking sheet. Roast for 20 minutes until golden and toasted, then turn off the oven but leave the nuts inside to keep warm.
2. Meanwhile, line the baking tray with a sheet of rice paper and set aside. Put the egg whites in the bowl of a stand mixer fitted with a whisk. Have the icing sugar in a small bowl ready alongside.
3. Combine the 400g granulated sugar, honey, glucose and 40ml water in a large saucepan and put over a medium heat. Stir until the sugar has dissolved, then remove the spoon. Cook the mixture, swirling the pan every now and then so it cooks evenly (be careful as it will bubble up quite a bit), until the syrup reaches 152°C on a sugar thermometer (this will take about 15 minutes – see Introduction). Once the syrup reaches 130°C, start whisking the egg whites in the stand mixer at a medium speed until frothy. Add the icing sugar and a pinch of salt, then whisk until the whites reach soft peaks (the tips flop over when you lift out the whisk).
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4. Once the sugar mix is at temperature, remove from the heat and allow to cool to 149°C, reducing the stand whisk speed to low if already at soft peaks. When the sugar reaches 149°C, increase the mixer speed to high and carefully and slowly pour the syrup into the egg whites (don’t pour it onto the beaters or they’ll spray boiling syrup!) until all combined. Mix for about 10 minutes more until the mixture thickens to a stiff paste (during this process the mixture will increase in volume a lot, then decrease again). Remove the bowl from the mixer and quickly fold in the vanilla and almond extracts, toasted nuts, apricots and candied peel by hand using a sturdy wooden spoon.
5. Pour the mixture onto the rice paper in the baking tray, using the wooden spoon to spread it as evenly as you can. Quickly top with the second rice paper sheet, then use your hands to press it into an even block. You can also use a rolling pin to even the top.
6. Set aside until completely cool, turning over after 1 hour. Once cool, lift onto a board and use an oiled knife to cut into 20 bars (or however many you like).